Job Description

Job Responsibilities DCDP/Conti Position Purpose Assist the Executive Chef/Sous Chef in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards. Responsibilities . Staffing and Scheduling of various outlets and main kitchen and allocation of duties. . Cooking and presentation as per the standardized recipes . Maintaining mis-en-place . Maintaining cleanliness and hygiene . Storage of food and provisions . Maintain quality & consistency . Control wastage . Ensure implementation of systems and procedures that achieve higher cost efficiency and guest satisfaction. . Facilitate learning and development for all the team members Reporting Relationships Reports to Sous Chef/CDP Interdepartmental Interaction Varying degree of Interaction F&B Service, Kitchen Steward Task Statements . Ensure that all the quality and quantity standards of food preparation & presentation are adhered to. . Ensure maintenance of standard recipes . To control portion, size and weight . To minimize wastages and spoilage through pilferage . Assist the Executive Chef / Sous Chef in developing and standardizing new recipes. . Implement methods for optimal use of raw materials & fuel and maintain the budgeted food cost. . Ensure adherence to Safety, Hygiene and Cleanliness standards. . Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing. . To maintain first in, first outof all stock . Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance. . Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. . Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc. Requirements Knowledge/Skills . Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards. . Techniques in quantity food production . Inventory management . Food Costing and Menu pricing techniques Education Diploma in Hotel Management /Apprenticeship and specialized training from a culinary institute

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